Pizza Crust

This is also very similar to the puff pastry crust in that I’ve only made this with store-bought pizza crust. I’ve used primarily the Pillsbury thin pizza crust because the thick crust would probably be too thick for my tastes. Simply take out a roll and stretch it a bit to fit a butter-coated pan. If you want a little corn flavor, throw a dusting of 1 tablespoon of corn meal in the bottom instead of the butter. The batter won’t stick to the pan and it gives it a little corn flavor, which goes pretty good with the enchilada quiche or any ones that sound good with corn.